Hongxin Jiang is a notable inventor based in Bridgewater, NJ (US), recognized for his contributions to the field of food science, particularly in the production of caramel color. With a total of seven patents to his name, Jiang has made significant advancements that enhance the quality and safety of food products.

Latest Patents

One of Jiang's latest patents focuses on the production of low 4-methylimidazole caramel color class IV. This innovative process involves mixing a carbohydrate with an ammonia compound and a sulfite compound at a pH just greater than about 4.0 to about 6.0. The mixture is then heated in a sealed vessel to a temperature ranging from about 120°C to about 137°C, maintaining this temperature for at least two hours. This method yields a product with a color level of at least double strength and a level of 4-MeI of less than 20 ppm. Additionally, Jiang has developed a process of ramped heating that results in a similar caramel color product.

Career Highlights

Jiang's career is marked by his role at Corn Products Development, Inc., where he has been instrumental in advancing food technology. His expertise in caramel color production has positioned him as a leader in this niche area of food science.

Collaborations

Some of Jiang's notable coworkers include Christopher Lane and Brad Ostrander, who have collaborated with him on various projects within the company.

Conclusion

Hongxin Jiang's innovative work in caramel color production exemplifies the impact of scientific advancements in the food industry. His patents not only improve product quality but also address safety concerns, making him a significant figure in food science.

This text is generated by artificial intelligence and may not be accurate.